Yellow Curry / Geng Garee Guy

Preparation time: 5 minutes
Cooking time: 7-8 minutes

1 person	4 persons	Ingredients
80g	320g	Potatoes - peeled and cut into 21/2 cm chunks
150ml	600ml	Coconut Cream
1 teaspoon	4 teaspoons	Yellow curry powder
200ml	800ml	Coconut Milk
30g	120 g	Onions - cut into 2 ½ cm chunks
30g	120 g	Shallots
60g	240g	Chicken - cut into 21/2 cm chunks
½ teaspoon	2 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
½ teaspoon	2 teaspoons	Shrimp or chili paste
1	4	Large red Chilies - discard seeds and stem, slice into 1/2 cm by 3 cm lengths

Method:

1. Boil potatoes until well done. Drain water.
2. Heat coconut cream in wok on low to medium heat until the coconut oil and cream separate out.
3. Add the curry powder and mix well.
4. Add Coconut Milk
5. Mix onions and shallots, cook for one minute.
6. Add potato and chicken.
7. Mix in palm sugar, soy sauce and shrimp paste.
8. Simmer on a low heat for 5 minutes.
9. Add red chili and boil for half a minute. 10. Turn off heat and cover the pot for J -2 minutes. 1
10. Pour into a serving dish and eat with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients, up to 50 g per person:

• Carrots
• Baby corn
• Broad beans

60 g firm tofu per person, - cut into 1/2 cm by 2 cm piece